thai chicken, butternut squash and noodle soup
thai chicken, butternut squash and noodle soup

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, thai chicken, butternut squash and noodle soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook thai chicken, butternut squash and noodle soup using 16 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make thai chicken, butternut squash and noodle soup:
  1. Take 1 chopped red chilli
  2. Take 1 bunch spring onion
  3. Get 1 can low fat coconut milk
  4. Take 2 clove crushed garlic
  5. Make ready 1/2 tsp ginger
  6. Take 1 tsp coriander
  7. Take 1 juice and zest of lime
  8. Make ready 1 dash lemon juice
  9. Make ready 1 1/2 cup water
  10. Get 1 roasted butternut squash
  11. Prepare 1 tsp brown sugar
  12. Prepare 3 tbsp fish sauce
  13. Get 1 pinch freshly ground black pepper
  14. Get 3 bunch ready to cook noodles
  15. Get 1 cooked chopped chicken
  16. Prepare 1 each chicken stock cube

Here is how you achieve it. Ingredients of thai chicken, butternut squash and noodle soup. Roast Butternut Squash in a Flavoursome Spicy Thai Red Curry Broth, with Instant Noodles. Light and creamy, vegan butternut squash soup recipe.

Instructions to make thai chicken, butternut squash and noodle soup:
  1. roast peeled and seeded butternut squash in oven
  2. chop spring onions and deseeded red chilli and fry gently with the garlic
  3. add the rest of the ingredients including the butternut squash but not the chicken and bring to the boil then liquidise until smooth
  4. add the chicken and noodles and stir until everthing is heated and thoroughly mixed

Roast Butternut Squash in a Flavoursome Spicy Thai Red Curry Broth, with Instant Noodles. Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. Remove chicken from the pot and shred. Sit the chicken in a large, deep pan.

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